I'm proposing a very tasty little dessert that I've already posted on my old blog last year. It's very easy to make. All you need are three ingredients you can find at any grocery store near you.
First this:
Doesn't have to be this brand of course! Can be homemade if you already have some. I personally prefer the little-berry jam (raspberry-blackberry-blueberry).
Second, you'll need this:
(vol-au-vent)
and third, this:
(ice cream)
Vanilla works best for this recipe although I wouldn't know since I've never tried with another flavor!!!
Put one scoop of ice cream in heated pastry we call here "vol-au-vent" (fly in the wind) and then pour some lightly heated jam on top of it and you should get something that looks like this:
The flower is optional.
I don't have a name for the dish but I hope some of you will come up with something well-fitting.
Bon Appétit!
xoxo
Huggy Jon
UPDATE:
Oh and don't forget to heat up the vol au vent in the oven for about 10 minutes to bring it's fluffy-ness back (should I add BEFORE you put the ice cream?). You can warm up the jam in the microwave.
Contrast is the key here:
-the hot jam vs the cold ice cream
-the flaky-ness of the pastry vs the silky softness of said ice cream.
And I use a fork AND a knife to eat it: you cannot cut this thing with just a fork as easily as a pie or a ca....
Ooops! I almost said the Word
Mmm!
ReplyDeleteIced Cream en croute ala Jon!
To die for!
Thanks Wally. Comming from a chef, that means allot to me. And we all know bitches that THE CHEF IS ALWAYS RIGHT!
DeleteOh, first!
ReplyDelete&
I'll take seven....
Can I put stink-weed or poison ivy on the plate instead?
ReplyDeleteBe nice once, use cannabis. Your guests will thank you for it.
DeleteAn be nice twice... next time, sign with your name, even if ti's not your real name, pweeze! xo
Thanks for the tips DeepBlue.
DeleteI was hoping for "à l’ancienne" MJ to pick up on the Anon, but she's too busy translating French like Julia Child.
Julia spoke French like a cow! But that how all English people speak French. As for French people speaking English...
DeleteWell, of course, yes...that's how I imagine MJ to sound like...vache française!
DeleteMARGARET: Tell your evil twin (“jumelle maléfique” en français?) not to leave “anonymous” messages.
DeleteSo Margaret Liberty and Margaret Seagull is the same person. Welcome to the Bipolar Club dear!
DeleteNope, we are twins Jon! More to bother MJ with!
DeleteJol au Jent?
ReplyDeleteColle au Dents
DeleteFolles au Camp
Paul au Banc
Mollo Lent
Rôle au Sang
Solo Lent
BAWHAHAHAHAHAHAHAHAHAHAHAHAHAHA Ooookay, I'm the only one laughing here, aren't I?
C’est rigolo, Jon!
DeletePlease explain what 'elderly glaze' is exactly.
ReplyDeleteI think it's that look you get on your face when you stand with the fridge door open Ms Nations.... I get it all the time...
DeleteDamn...I just spent 45 minutes doing that and now I have tit frostbite. Time for a tot of the Recipe...come join me Prinny!
DeleteHave your nipples thawed out yet, Ms. Nations?
Deletetwo please!
ReplyDeleteIt always take two, baby!
DeleteIce Cream, Jam and puff pastry.
ReplyDeleteThe simplicity is just splendiferous Huggy Jon.
Cream in a hole... I knew that would please you, daaahrlink!
Delete...cream in a hole... mmmmm... ney! I don't think that's a suitable name for the recipe.
Ancienne is ice cream? Seriously? WELL WHY DIDN'T YOU SAY SO DAMMIT! *dives facefirst into fridge*
ReplyDelete"Crème glacée" is French for "ice cream" and "à l’ancienne" is French for "old-fashioned."
DeleteSo Huggy Jon's photo depicts a tub of "old-fashioned ice cream."
Now close the door of The Smeg (more about Miss Scarlet's Smeg in a later post.)
One more thing...
DeleteYou can use any type of ice cream in Jon's recipe. It doesn't have to be the brand pictured in the photo.
And it doesn't have to be "old fashioned" either.
The Coaticook Crème glacée à l'ancienne is made with REAL cream from REAL milk, comming out of REAL cows. Nothing to do with those disgusting products they sell us in supermarkets in which you'll find everything except CREAM!!!
DeleteDid you know they put fish blood in those "fake" ice cream? Read it for yourself Bitches!
Yikes! Using the “blood of an ocean pout, an eel-like creature that lives in the North Atlantic.”
DeleteI’ve never heard of an “ocean pout” so I Googled it and found that “the fish has antifreeze proteins in its blood, giving it the ability to survive in near-freezing waters.”
THAT explains why they plan to use its blood in frozen fruit ices!
Vol-au-Jon!
ReplyDeleteExcellent!
PS: Did I win yet?
Vielen Danke! You could try it with some slightly melted cranberry jelly!
DeleteJust sayin'!
Ice cream poof! Lovely... Jx
ReplyDeletePouf?
DeleteWell... with a lot of imagination, it does have some resemblance
Naaaah, poof, as in poof... Jx
DeleteBritish Jon is right.
DeleteThere is only ONE kind of “poof” here on Infomaniac.
Windbeutel, französischer.
ReplyDeleteWind bag? That's the name of my colon, Mr Mag, and it doesn't smell like berries let me tell ya!
DeleteYour colon has a NAME?
DeleteWhat other body parts have you named?
Um…never mind.
You would fit in well in Devon, Jon!!
ReplyDeleteSx
Are you looking for a personal chef, miss Blue?
Deletexoxo
Jon's slap dash tarte crème tête de singe is a triumph! I will try this, could One use meringue nest things instead?
ReplyDeleteA little pavlovian twist to this dessert... berry interesting, my dear. I know a certain ballerina who might be delighted with this version.
DeleteHave you ever had a French tarte, Mitzi?
DeleteElderly glazed ice cream on a fly vent a la Ed Smith's jam. OK got it. Give ol' Ed a lick and a promise and slap him up on top of that biscuit. I'm ready. *adjusts helmet, flings silk scarf over shoulder rakishly*
ReplyDeleteI'm sure if you'd move to Québec, you'd pick up "Frenglish" in no time. ;)
DeleteI’m sure that ‘s not the ONLY thing Ms. Nations would pick up.
DeleteI recently thought about naming this recipe "Fantasy on Ice". The problem is that every time I say it, my mind keeps playing a video of the two Brians (Orser and Boitano) involved in a very explicit pas de deux on the skating rink, wearing nothing else but their skates...
ReplyDelete...maybe this is not a problem after all!
Of course, we could use the French translation: "Fantaisie sur Glace", cause we all know how sophisticated it sounds to call a recipe in French!
“Fantaisie sur glace” sounds like the perfect name for this dessert!
DeleteDid you know that Brian Boitano has a COOKING SHOW on The Food Network?
It’s called What Would Brian Boitano Make?
I just found out today while looking for pics of him!
Deleteonce upon a time, i looked like brian.
DeleteDo you look like Brian's gran now, Norma?
DeleteMerci à vous toutes, ma gang de salopes. Vous êtes sansass, as usual! I've been greatly entertained with your comments.
ReplyDeleteGosh! I don't know how MJ does it every day, on almost every posts, finding the appropriate reply to all of our comments. I admit my brain cells are overheating right now from the experience. I'm totally pooped!
Now I know from reliable sources that MJ will be home late tonight so I want all of you bitches to be at your best behavior when she walks in.
And no panic attacks from any of you until then or you'll get thrown in the gincuzzi... with your clothes on!
Haben Sie angehört, Herr von Lax?
HAIL MJ, TO OUR OWN AND ONLY QUEEN!
Hugs to all of you.
-Jon
Salopes…ha!!!!!
DeleteMerci mille fois, Jon.
You’ve done an outstanding job of keeping “les salopes” in line.
Je te remercie de tout coeur.
You're the bestest of all, dear!
DeleteNya:weh <-- "thank you" in Mohawk
xoxo
Jon
Don't say anything... but I drank the gincuzzi! Jx
ReplyDeleteThen I hope there's still vodka in the vodka fountain!
DeleteThere’s always ONE Bitch who drains us dry!
DeleteOh and don't forget to heat up the vol au vent in the oven for about 10 minutes to bring it's fluffy-ness back (should I add BEFORE you put the ice cream?). You can warm up the jam in the microwave.
ReplyDeleteContrast is the key here:
-the hot jam vs the cold ice cream
-the flaky-ness of the pastry vs the silky softness of said ice cream.
And I use a fork AND a knife to eat it: you cannot cut this thing with just a fork as easily as a pie or a ca....
Ooops! I almost said the Word
Good night y'all and good morning for those living on the other side of the Big Pond. And for those living in the future (yes, that's you Prinny), well... Merry Christmas!
I'm off to bed now.
Hugs
Jon
JON: I just added the first part of this comment to the post as an update to the recipe.
DeleteBonne nuit et doux rêves, cher.